 Gianduja chocolates | |
| Alternative names | Gianduia |
|---|---|
| Type | Chocolate |
| Place of origin | Italy |
| Region or state | Turin,Piedmont |
| Main ingredients | Chocolate paste,hazelnut paste |
Gianduja[a] orgianduia[2] is a homogeneous blend ofchocolate with 30%hazelnut paste, invented inTurin duringNapoleon's regency (1796–1814). It can be consumed in the form ofbars or as a filling for chocolates.
Gianduja is chocolate stretched withhazelnut butter. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such asalmond. As a bar,gianduja resembles normal chocolate, except for the fact that it is softer due to the presence of hazelnut oil, which is liquid at room temperature unlikecocoa butter. However, like conventional chocolate,gianduja is usuallytempered.[3]
TheContinental System, imposed by Napoleon in 1806, prevented British goods from entering European ports under French control, putting a strain on cocoa supplies.[4] It is unclear whengianduja bars were made for the first time. However,Kohler is generally credited for the addition of (whole) hazelnuts to chocolate bars in 1830.[5] It is also known that, in 1852, Turin-based chocolate manufacturerCaffarel inventedgianduiotto, which is a small ingot-shapedgianduja.[6]
It takes its name fromGianduja, aCarnival andmarionette character who represents the archetypal Piedmontese, natives of the Italian region where hazelnut confectionery is common. A textbook byLe Cordon Bleu writes this naming was an attempt to appeal to children.[7]
Gianduja is a simple blend of chocolate, powdered sugar, and finely ground nuts, generally hazelnut.[8][9] Ingianduja made on an industrial scale, these nuts are almost always almonds and hazelnuts.[9]
To begin, nuts are toasted to develop flavor and reduce moisture, as water can impact viscosity. In nuts intended for white chocolategianduja, toasting is brief.[10] While still hot, the nuts are then refined in amelanger or food processor until pieces are around the size of cocoa,[9] leaving some small pieces to prevent the finalgianduja being too soft.[11] A food processor creates a less smooth product, but in domestic and some artisan production it is the most accessible option. During refining, oil is released from the nut's cells;[8] the addition of somepowdered sugar and the nuts residual heat increases the output.[9]
This nut paste is then added to the melted chocolate with the rest of the powdered sugar.[9] All chocolates—milk, white, and dark—are used to makegianduja.[12] The ratio of chocolate to nuts determines the firmness ofgianduja; using more chocolate creates a softergianduja. Ingianduja intended as a confection filling, the ratio of chocolate, sugar and nuts are around 1:1:1.[13] Depending on the chocolate used, other ingredients may include lecithin, milk fats and vegetable fats.[11] It can be made in about 30 minutes.[14]
Gianduja quickly dries when exposed to air, so manufacturers often coat it with chocolate.[15]
International and national regulations govern what can be marketed asgianduja. International standards are laid out in theCodex Alimentarius, which is revised very infrequently: as of 2017 it had not been changed since 2003.[16] The standards requiregianduja to be made from a chocolate that contains at least 32% dry cocoa solids, of which at least 8% is not cocoa butter, and "finely ground" hazelnut. This hazelnut must make up between 20–40% of thegianduja. The Codex also allows other ingredients to be added: up to 5% milk solids, and any nuts—whole or in pieces—so long as they make up less than 60% of the total weight.[17]
A separate identity forgianduja milk chocolate is also defined, modifying the basicgianduja to require the chocolate contain more than 10% milk solids, and the "finely ground" hazelnut make up between 15–40%. Regulators adopting the Codex also have the authority to establish a minimum for cocoa butter and milk fat content.[17] Given the Codex requirements, participating countries can choose to accept them in full or in a modified form. Participating countries include all members of theWorld Trade Organization, which, upon joining, are obliged to base their domestic standards on international agreements such as the Codex.[18] In the European Union,gianduja's composition is regulated by theEuropean Cocoa and Chocolate Directive, which passed in 2000; the standards are the same as those of the Codex.[19]
Gianduja is similar tochocolate praline, with the distinction that in chocolate praline, nuts are roasted further and sugar is caramelized.[20] Also close togianduja is the eggless Germannougat.[21]
Chocolate hazelnut spreads are also inspired fromgianduja. They tend to use cocoa powder and vegetable oils rather than cocoa butter-based chocolate.Nutella was originally called "Pasta Gianduja" ('Gianduja Paste').[22]
Media related toGianduia at Wikimedia Commons
Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830.[Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830.]
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